Pairs well with Assorted Stuffed Vegetables the Egyptian Way
Show only recipes from Egypt
Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 22d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Assorted Stuffed Vegetables the Egyptian Way
(3.0)
1.4M views • 1y ago
28.6K
1.1K
2.0% engagement
A heartwarming and traditional Egyptian recipe for assorted stuffed vegetables, including zucchini, eggplant, peppers, tomatoes, and onions. This dish can be prepared in two ways: baked in the oven or cooked in a pot, making it versatile for any kitchen setup.
01:30:00 total
Serves 6
medium
Vegetable Highlight
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- zucchini - watch the video to see (medium-sized)
- eggplant - watch the video to see (choose thick ones, can be divided if very long)
- green pepper - watch the video to see (or colored peppers, choose smallest size)
- tomatoes - watch the video to see (solid, for stuffing)
- white onions - 2 (with a golden peel)
- tomato juice - 1/2 kilo (unstrained, with skin)
- onions - 4 (medium-sized, roughly chopped)
- oil - 1/2 cup (plus 1/4 cup for stuffing mix)
- ghee or butter - 1 tablespoon
- tomato paste - 2 tablespoons
- cumin - 2 teaspoons (for both sauce and stuffing)
- dry coriander - 2 teaspoons (for both sauce and stuffing)
- salt - watch the video to see (adjust to taste for both sauce and stuffing)
- black pepper - 1 teaspoon (for both sauce and stuffing)
- sugar - 1 teaspoon (for sauce)
- white onion - 1 (finely chopped, for stuffing)
- dill - 1 (bunch, for stuffing)
- parsley - 1 (bunch, for stuffing)
- coriander - 1 (bunch, for stuffing)
- Egyptian rice - 1/2 kilo (washed and well-drained, not soaked)
- broth - 2 cups (duck, chicken, or meat broth, or water with broth cubes)
- vegetable broth cube - 1-2 (use 2 if using water)
- olive oil - 2 tablespoons (for broth)
- pomegranate molasses - 2 tablespoons (optional, for broth)
- lamb neck meat or lamb chops - watch the video to see (for pot version)
Instructions
- Prepare Vegetables: Hollow out zucchini, eggplants, peppers, and tomatoes. Prepare onions by boiling and separating into layers.
- Make Tomato Marinade: Combine tomato juice, chopped onions, oil, ghee, tomato paste, spices, and sugar in a pan. Cook until thickened.
- Prepare Stuffing: Cool the tomato marinade. Mix with raw rice, chopped onions, herbs, and spices.
- Stuff Vegetables: Stuff the prepared vegetables with the rice mixture, leaving space for rice to expand.
- Oven Method: Arrange stuffed vegetables in a deep tray. Prepare broth and pour over vegetables. Cover and bake at a high temperature for 10 minutes, then 180°C for 1.5 hours.
- Pot Method: Brown meat and arrange at the bottom of the pot. Add stuffed vegetables and pour over prepared broth. Cook on high until boiling, then simmer for 1.5 hours.
